Thanks for pointing this out, fellow baker, and we apologize for any confusion. We meant that honey and agave both have relatively low pH levels, making them slightly acidic. We think your idea of listing the pH levels of liquid sweeteners would be quite helpful, and we've shared this suggestion with the right members of our blog team to consider. In the meantime, here is some basic information to get started: the average pH of honey is about 3.9 (which is relatively acidic), but it can range anywhere from approximately 3 to 6 in pH based on variety.) The pH of agave is usually between about 4.3 and 4.8, making it less acidic than honey but still putting it on the acidic side of the spectrum of ingredients. Molasses can also range quite a bit based on the kind you're using but typically is within about 5 to 7 on the pH scale. Finally, maple syrup has a pH of about 4.6 to 5.5. We hope this helps, and happy baking! Kye@KAF

• Reply